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Fate of bacterial pathogens and indicator organisms in liquid sweeteners

Journal of food protection, 1998-03, Vol.61 (3), p.295-299

1998

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Food safety – future challenges

Food control, 2003-03, Vol.14 (2), p.73-74

Sperber, W.H.

2003

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HACCP does not work from Farm to Table

Food control, 2005, Vol.16 (6), p.511-514

Sperber, William H.

2005

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Rapid detection of Listeria spp. in food and environmental samples by esculin hydrolysis

Journal of food protection, 1988-10, Vol.51 (10), p.762-765

1988

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Interpretation of the tube coagulase test for identification of Staphylococcus aureus

Applied microbiology, 1975-01, Vol.29 (4), p.502-505

1975

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HACCP and transparency

Food control, 2005, Vol.16 (6), p.505-509

Sperber, William H.

2005

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Use of the HACCP system to assure food safety

Journal of the Association of Official Analytical Chemists, 1991-03, Vol.74 (2), p.433-434

Sperber, W H

1991

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Clostridium botulinum toxin formation in romaine lettuce and shredded cabbage: effect of storage and packaging conditions

Journal of food protection, 1995-06, Vol.58 (6), p.624-627

1995

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Hot-Loop Test for the Determination of Carbon Dioxide Production from Glucose by Lactic Acid Bacteria

Applied and Environmental Microbiology, 1976-06, Vol.31 (6), p.990-991

1976

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Introduction by the Minister of Agriculture, Nature Management and Fisheries, Laurens Jan Brinkhorst, at the opening of the Food Safety & HACCP Forum: Food safety––a shared responsibility

Food control, 2003, Vol.14 (2), p.71-72

Brinkhorst, L.J

2003

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Hazard identification: from a quantitative to a qualitative approach

Food control, 2001-06, Vol.12 (4), p.223-228

Sperber, William H.

2001

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Auditing and verification of food safety and HACCP

Food control, 1998, Vol.9 (2), p.157-162

Sperber, William H.

1998

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Comparison of two procedures for detection of Salmonella in food, feed, and pharmaceutical products

Applied microbiology, 1969-04, Vol.17 (4), p.540-541

1969

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Response to Dr Buchanan

Food microbiology, 1995-02, Vol.12, p.431

Sperber, W.H.

1995

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Food safety: the task ahead of us

Food control, 1999-08, Vol.10 (4), p.335-335

Sperber, William H.

1999

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Germinated quinoa flour to reduce the viscosity of starchy foods

Cereal chemistry, 1988-11, Vol.65 (6), p.508-509

1988

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Expanding the Use of HACCP beyond its Traditional Application Areas

Advances in Microbial Food Safety, Volume 1, 2013, p.1-1

Sofos John

2013

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Future developments in food safety and HACCP

Food control, 1998-04, Vol.9 (2), p.129-130

Sperber, William H.

1998

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The identification of staphylococci in clinical and food microbiology laboratories

CRC critical reviews in clinical laboratory sciences, 1976, Vol.7 (2), p.121

Sperber, W H

1976

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Influence of Water Activity on Foodborne Bacteria — A Review

Journal of food protection, 1983-02, Vol.46 (2), p.142-150

Sperber, William H.

1983

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Accelerated procedure for Salmonella detection in dried foods and feeds involving only borth cultures and serological reactions

Applied microbiology, 1969-04, Vol.17 (4), p.533

1969

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The role of HACCP in the management of food safety and quality

International journal of dairy technology, 1994-05, Vol.47 (2), p.42-43

1994

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The role of microbiological criteria and risk assessement in HACCP. Authors' replies

Food microbiology, 1995, Vol.12 (5), p.421-431

1995

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Accelerated Procedure for Salmonella Detection in Dried Foods and Feeds Involving Only Broth Cultures and Serological Reactions

Applied microbiology, 1969-04, Vol.17 (4), p.533-539

1969

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Accelerated Procedure for Salmonella Detection in Dried Foods and Feeds Involving Only Broth Cultures and Serological Reactions1

Applied microbiology, 1969-04, Vol.17 (4), p.533-539

1969

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Fate of bacterial pathogens and indicator organisms in liquid sweeteners

Food safety – future challenges

HACCP does not work from Farm to Table

Rapid detection of Listeria spp. in food and environmental samples by esculin hydrolysis

Interpretation of the tube coagulase test for identification of Staphylococcus aureus

HACCP and transparency

Use of the HACCP system to assure food safety

Clostridium botulinum toxin formation in romaine lettuce and shredded cabbage: effect of storage and packaging conditions

Hot-Loop Test for the Determination of Carbon Dioxide Production from Glucose by Lactic Acid Bacteria

Introduction by the Minister of Agriculture, Nature Management and Fisheries, Laurens Jan Brinkhorst, at the opening of the Food Safety & HACCP Forum: Food safety––a shared responsibility

Hazard identification: from a quantitative to a qualitative approach

Auditing and verification of food safety and HACCP

Comparison of two procedures for detection of Salmonella in food, feed, and pharmaceutical products

Response to Dr Buchanan

Food safety: the task ahead of us

Germinated quinoa flour to reduce the viscosity of starchy foods

Expanding the Use of HACCP beyond its Traditional Application Areas

Future developments in food safety and HACCP

The identification of staphylococci in clinical and food microbiology laboratories

Influence of Water Activity on Foodborne Bacteria — A Review

Accelerated procedure for Salmonella detection in dried foods and feeds involving only borth cultures and serological reactions

The role of HACCP in the management of food safety and quality

The role of microbiological criteria and risk assessement in HACCP. Authors' replies

Accelerated Procedure for Salmonella Detection in Dried Foods and Feeds Involving Only Broth Cultures and Serological Reactions

Accelerated Procedure for Salmonella Detection in Dried Foods and Feeds Involving Only Broth Cultures and Serological Reactions1

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